Easy Broccoli Beef Stir Fry

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I remember the first time I heard someone mention that Chinese food was unhealthy. I was confused because at that point in time, most Chinese meals I’ve had were healthier than your average American dish. An average homecooked meal for me consisted of meat, veggie, and seafood. An abundance of good nutrition! This Chinese Broccoli Beef Stir Fry is one of the examples!

Later on, I learned what American Chinese food or takeout was like, and I could see why people would get the idea. MSG, lots of grease, a lot of breading (ex: General Tso’s Chicken – tho I’m sure there’s a delicious healthy version out there too…).

I guess my point is if you are having trouble eating a healthy diet because you miss eating Chinese takeout? No worries! Make your own healthy version at home!

Easy Broccoli Beef Stir Fry

Decisions, Decisions…

Okay, for this dish you have 2 decisions you have to make:

1 – What kind of beef?

I used Sirloin steak this round, but you can really choose any type. I find that Filet Mignon also works well and is never a bad idea because it’s pretty much always the perfect amount of tender. Of course this is also personal preference. Another good option is also Rib Eye. I’ve never tried Flank, but I’ve seen it done before also, and some people prefer it.

2 – To blanch or not to blanch?

If you’re unfamiliar with blanching, it’s basically throwing your veggies in super hot water for a second and then removing it before you actually cook it fully. Sounds crazy? Why in the world would you do it? It’s because if done right, it keeps your vegetables colorful, maintain more nutrients, and crispier. To learn more about blanching, check out this article.

Ingredients

  • 1 pound beef, cut in to 1 inch pieces
  • 1/2 cup coconut amino (or soy sauce, or my mom prefers soy sauce paste)
  • 2 tbsp potato starch (or corn starch)
  • 4-5 garlic cloves, smashed
  • 4 tbsp of cooking oil/fat (I use olive oil)
  • 8 oz of broccoli florets – you can buy those packages of already cut florets, or you can buy broccoli and cut in to florets yourself!
  • Sea salt, as desired

Directions

First thing first, you’re going to make a decision! Blanch or not to blanch (as described earlier in this blog post)? If you are planning to blanch your broccoli, go ahead and do that first, and then place the blanched broccoli aside, if not, skip this step.

Blanching Broccoli

In a bowl, whisk together 2 tablespoons potato starch with 3 tablespoons water. Add coconut amino and then beef and combine so that all the beef gets covered in the sauce. Set aside for about 15 minutes.

In a large wok or cooking pan, add 2 tbsp cooking fat/oil of choice and heat on high heat. Add your smashed garlic, and then the beef. Cook it one side, and then flip to the other side. Remove the beef and garlic from the heat, on to a plate, and set aside.

Add the remaining cooking fat/oil to the woke/pan and heat on medium high. Add broccoli florets and stir occasionally until the broccoli is tender but still crunchy. This takes about 3 minutes, but will depend on your stove and whether you blanched or not. If not, you may consider adding half a little water to help it cook faster (not more than half a cup).

Add the beef back to the wok/pan, add salt to taste, and stir fry for just on more minute and transfer to plate.

Serve!

Easy Broccoli Beef Stir Fry
Easy Broccoli Beef Stir Fry
Easy Broccoli Beef Stir Fry

Easy Broccoli Beef Stir Fry

Ingredients

  • 1 pound beef, cut in to 1 inch pieces
  • 1/2 cup coconut amino (or soy sauce)
  • 2 tbsp potato starch (or corn starch)
  • 4-5 garlic cloves, smashed
  • 4 tbsp of cooking oil/fat (I use olive oil)
  • 8 oz of broccoli florets - you can buy those packages of already cut florets, or you can buy broccoli and cut in to florets yourself!
  • Sea salt, as desired

Instructions

  1. First thing first, you’re going to make a decision! Blanch or not to blanch (as described earlier in this blog post)? If you are planning to blanch your broccoli, go ahead and do that first, and then place the blanched broccoli aside, if not, skip this step.
  2. In a bowl, whisk together 2 tablespoons potato starch with 3 tablespoons water. Add coconut amino and then beef and combine so that all the beef gets covered in the sauce. Set aside for about 15 minutes.
  3. In a large wok or cooking pan, add 2 tbsp cooking fat/oil of choice and heat on high heat. Add your smashed garlic, and then the beef. Cook it one side, and then flip to the other side. Remove the beef and garlic from the heat, on to a plate, and set aside.
  4. Add the remaining cooking fat/oil to the woke/pan and heat on medium high. Add broccoli florets and stir occasionally until the broccoli is tender but still crunchy. This takes about 3 minutes, but will depend on your stove and whether you blanched or not. If not, you may consider adding half a little water to help it cook faster (not more than half a cup).
  5. Add the beef back to the wok/pan, add salt to taste, and stir fry for just on more minute and transfer to plate – serve!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 99mgSodium: 784mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 32g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

Looking for more delicious stir fry recipes like this Easy Broccoli Beef Stir Fry? Check out all my yummy Stir Fry recipes here!

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Easy Broccoli Beef Stir Fry

6 comments

  1. this looks delicious! I always blanch my broccoli because, while I love it, it doesn’t love me back -and this makes it easier to digest for me.

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